This is the only thing I can remember my grandma making. I didn't know her well, or see her often, but when I did see her, she made these brownies. I begged her for the recipe for years, and finally she gave it to me. This frosting is delicious on any brownie; you don't have to make this recipe. It's the frosting that makes it. I hope you enjoy this childhood memory of mine!
Makes an 8 x 8 pan
For the brownies:
3/4 cup sugar
1/2 cup unbleached A/P flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) butter, melted
2 eggs
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Grease an 8 x 8 baking dish.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, and sea salt.
In a separate bowl, combine the melted butter, eggs and vanilla extract. Stir into the dry ingredients. Mix well. Stir in the chocolate chips.
Pour into the prepared baking dish. Bake for about 20 minutes or until a knife or toothpick inserted in the center comes out clean. These brownies shouldn't be too gooey since the are topped with frosting. Set aside to cool completely.
For the frosting:
1/2 cup (1 stick) butter
1 1/2 cups sugar
1/3 cup milk
1/2 cup chocolate chips
1/2 teaspoon vanilla extract
In a heavy-bottomed pot, melt the butter over medium heat. Stir in the sugar. Add the milk, stirring occasionally, allowing the mixture to "boil" for 2 minutes. Remove the pot from the heat. Add the chocolate chips and vanilla extract and beat the frosting until smooth.
Immediately pour the frosting over the cooled brownies and allow the frosting to cool to room temperature as well. Don't cut the brownies until the frosting is firm!
Enjoy!
If you like capers and anchovies, you will love this pasta.
2 tablespoons olive oil
4 cloves garlic, chopped
4 anchovy fillets, roughly chopped
1 tablespoons capers
4 ripe tomatoes, roughly chopped
Handful of fresh basil leaves, torn
1 cup tomato sauce
1 teaspoon crushed red pepper flakes, or to taste
Sea salt, to taste
1 lb pasta, cooked and drained, pasta water saved
1/2 cup freshly grated Parmesan, for serving
Heat a heavy-bottomed sauté pan over medium heat. Add the olive oil, garlic, anchovies, and capers. Sauté for about 1 minute. Add the fresh tomatoes and basil and sauté for another minute or so. Add the tomato sauce, crushed red pepper flakes and sea salt to taste. Sauté, stirring occasionally, for about 5 minutes. Add the pasta, and a bit of the pasta water for consistency. Adjust seasoning as desired. Serve immediately. Top with the grated Parmesan.
Enjoy!
This classic dressing is easy to make at home. If you don't like anchovies, just leave them out. The dressing is still delicious without them.
1 organic egg yolk
4 anchovy fillets
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
Juice from 1 lemon
1 small shallot, chopped
1 clove of garlic
1/2 cup olive oil
1/2 cup fresh Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste
Blend all ingredients in a high-speed blender. Toss with chopped Romaine, croutons, and more grated Parmesan for a classic salad.
Enjoy!
